As the days get warmer and the garden blooms more steadily, my attention wanders outside. I so want to play hooky. Work and chores be damned, the sunshine is calling and I want to answer. My food and meal focus shifts to a less is more attitude, and prefer meals that are easy to prepare. One perfect dinner solution to help my wandering attention span is a dinner salad. And, it is even better when someone makes it for you.
My husband gets the credit for creating this dinner salad. Several years ago, Joe announced he is making dinner then left for the grocery store. Upon his return, he presented a bag full of vegetables and sea scallops. Joe informed me he was making a dinner salad with seared scallops and asked me to make the dressing. I am always a willing helper for any task. Since that time, Joe often makes this dinner salad of seared sea scallops and salad greens. It is one of the dishes he really likes to cook. Seared scallops with leafy greens is also a perfect meal for two.
A leafy green foundation is the canvas for seared sea scallops, boiled potatoes, asparagus, goat cheese and fruit. Along with the finishing touches of a simple vinaigrette and fresh herbs, this dinner salad comes together like a work of art. It is a polite salad, as no ingredient demands attention, but each one plays an important role presenting a delicious gift of prized sea scallops.
Here is another dinner salad recipe: Grilled Chicken and Cucumber Salad with Avocado Yogurt Dressing
We use delicate greens like Boston Bibb lettuce, arugula or young greens as the salad base. They are not the typical composed salad greens, like romaine. Yet, these lighter lettuces work because each serving is plated, not tossed together in a bowl. This way the greens don’t get crushed under the weight of the ingredients. Also, included in the leafy foundation is another green vegetable, like blanched asparagus or green beans. They add crunch and structure to the delicate green lettuces.
There are so many elements in this salad, I am not sure which ones I like best. First, the sea scallops are lightly seasoned then seared for a crispy contrast to the rich briny center. Then there are the potatoes. They absorb a lot of flavor from the salad, especially the vinaigrette. I like to have a piece of goat cheese with each bite of potato. The blend of potato, creamy goat cheese and vinaigrette is one of my favorite flavor combinations. It is like having two salads in one, tangy and creamy potato salad and a green salad.
The fruit is the biggest surprise. There is nothing like a bit of sweetness and acid to cut any rich and fatty foods like the goat cheese and salad dressing. You only need a few scattered pieces, but it makes a big difference. Add in some fresh herbs and salad becomes exceptional and comforting, like the warmth of sunshine on your back.
Learn how to clean and prepare sea scallops here.
There is one downside, putting the whole thing together takes some planning. The vinaigrette needs to sit for 30 minutes so all the flavors can blend and infuse. Fortunately, the vinaigrette rests while the potatoes and other ingredients cook. Like a lot of vegetable meals, each ingredient is prepared or cooked separately. The potatoes and salad dressing will take the longest, everything else is just a matter of a few minutes. The good news is, nothing needs to be served hot off the skillet. Although, time the scallops to finish cooking just before you are ready to plate the salad.
Enjoy this composed dinner salad on the days when the sunshine is calling you outside. It is a great dinner for your next date night in.
Dinner Salad is easily adaptable any season
Use the greens available in each season, like Boston Bib, arugula, baby greens, and leafy red and green lettuces.
Add fresh herbs like tarragon, basil, chervil, dill, chives, or fennel.
Strawberries, blueberries, apricots, peaches, nectarines are great fruit during spring and summer. Pears, grapes, or oranges are perfect in the fall and winter months.
Additional vegetables like fennel, cucumbers, grape tomatoes, or spicy radishes are great in this salad.
Use a delicately smoked fish or tuna instead of the sea scallops. You may want to eliminate the goat cheese depending on the fish you use. Or add grilled steak or chicken.
Make with a light vinaigrette, not a heavy or creamy salad dressing
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